---
title: "Sushi Rice"
---
## Ingredients 
- [ ] Japanese short-grain white rice 450g (2.25 cups)[^1]
- [ ] Water 540ml (2.25 cups)
- [ ] Rice Vinegar 80ml (1/3 cup)
- [ ] Kombu (optional)
## Tools 
- Heavy Bottomed pan with lid
- Bowl
## Steps
- Soak rice for 20-30 minutes 
- Rinse the rice until the water is almost clear
- Put well drained rice and water in the pot
- Cover the pot with the lid and bring it to a boil over medium heat
- Check if the water is boiling, close the lid.
- (Optional) add Kombu algae in the pot
- Once the water is boiling, turn the heat to low
- Cook, covered, for 12–13 minutes, or until the water is completely absorbed.
- Remove from the heat and let it steam with the lid on for another 10 minutes
- Transfer the rice to a bowl, add the rice vinegar and gently incorporate it into the rice 
- Cover the bowl with a wet towel/lid until you use it

#recipe/staple #diet/plant-based  #diet/vegetarian

[^1]: Can use medium grain rice in a pinch